Final answer:
To keep cold food safe during thawing, it should be done in the refrigerator, maintaining temperatures that inhibit bacterial growth.
Step-by-step explanation:
The practice that helps keep cold food safe is B. Thaw cold products in refrigerator. This method ensures that food is thawed at a temperature that inhibits bacterial growth, which generally multiplies most rapidly at temperatures between about 4 and 60 degrees C (40 and 140 degrees F). Foods thawed at room temperature or in conditions where temperatures are not adequately controlled may become unsafe to eat due to the rapid multiplication of microorganisms.
It is essential to maintain the temperature in the refrigerator at or below 4 degrees C (40 degrees F) and the freezer below 18 degrees C (0 degrees F) for optimum food safety. Foods meant to be eaten cold should be kept refrigerated until served, and perishable leftovers should be refrigerated as soon as possible to prevent the growth of harmful bacteria.